methi | Delightful-Delicious-Delovely

All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

Pictured with Coconut, Ginger & Jalapeno Cauliflower “Rice.”

The photo of the greens above (which I stole from the internet) is of fresh fenugreek leaves (or methi). I bought some at my local Indian market (India Sweets & Spices). From the internet:

Fenugreek is an annual herb with a slightly sweet, nutty flavor often described as a cross between celery and maple. The seeds can be used whole or ground and are commonly found in curry powder.

I had them, so I used them. If you cannot find them, use spinach or chard or even kale – it doesn’t much matter.

This is an easy but very creamy dish so it would go over a cauliflower “rice” nicely – and you avoid doubling up on heavy starches. The flavors here are subtle & mild – a rare dish I added little spice to. If you cannot find fenugreek SEEDS (any Indian market will have them & they won’t be expensive) – they can be purchased online – Amazon, for example.

I used a random mix of potatoes – and any potatoes would do – even sweet potatoes.

Creamy, Vegan Potato (Aloo) & Fresh Fenugreek (Methi) Curry

Easily feeds 4 with rice

INGREDIENTS

2 cups of methi (fenugreek) leaves or other greens (like spinach or chard or kale)

4 cups of cubed potatoes

1-2 TBS olive oil or coconut oil

1 onion – diced

1-3 serrano (or jalapeno) peppers – seeded & diced (go less or omit – if you hate heat)

1 tsp black mustard seeds (I was out so I used mustard powder)

1/2 tsp ground cumin

1 tsp turmeric

1 tsp chili powder

1/2 tsp fennel seeds

1/2 tsp fenugreek seeds (optional)

1/4 cup vegan sour cream

1/2 cup vegan cream cheese

1/2 – 1 cup unsweetened almond (or other vegan) milk

S&P

Cooked rice or cauliflower rice

OPTIONAL – garnish with Spicy Cilantro and Mint Chutney – seen just below.

DIRECTIONS

Boil the potatoes until they are just done. Drain & set aside.

Heat the oil in a large saute pan & add the mustard (seeds or powder), fennel seeds & fenugreek seeds. Once the seeds start popping – add the onion & chilies. Cook until the onion begins to brown bit. Add the potatoes, fenugreek leaves (or other chopped greens), turmeric, chili powder & cumin & stir to combine. Cook until your greens wilt.